Wishing you all a very happy and joyful Diwali
Saturday, 29 October 2016
Thursday, 27 October 2016
Sweet Boondi / Boondhi / Meethi Boondi
For the final day of the theme,4 ingredients recipe in BM#69 edition is colorful sweet boondi.Boondi and Boondi ladoo are the authentic sweets mostly made for Diwali in many households.
As my kids love boondi and ladoo,I make either one of them for Diwali.This year,planned to make boondi and like to share the recipe for boondi.As it needs only 4 main ingredients,also fit for the theme.Off to the recipe.............
Basic InformationPreparation time 15 minutes
Cooking time 35-40 minutes
Makes 3.5 cups(approximately)
Ingredient | Quantity |
|---|---|
Gram flour/kadalamaavu | 1.25 cups |
Rice flour/arisi maavu | 2 tbs |
Salt | 1/8 tsp |
Baking soda | a pinch |
Cardamom powder/ellakai | 1/8 tsp |
Cashews/mundiri | 3-4 tbs(chopped) |
Cloves/lavangam | 3-4 |
Sugar/sakkarai | 1.25-1.5 cups |
Oil | for deep frying |
Method
- Take the gram flour,rice flour,salt and baking soda in a mixing bowl.Mix it well,to this slowly add water and make it to a batter.The batter should be in a dropping consistency.Divide the batter into 3 equal portions and add orange, green color to two portions.
- Heat a pan with oil and once it becomes hot,hold the boondi ladle or a perforated ladle on top of the hot oil.Pour some batter on the ladle and gently tap it.Tiny droplets of batter drop into the oil.Fry it for a minute and remove it from the oil.
- Drain it on a paper towel.Continue for the rest of the batter.Also fry the cashews and the clove in the hot oil using a ladle and remove it.Add it to the fried boondi.
- Meanwhile in a wide pan add the sugar and 1/2 cup of water.Let it boil.After 5-6 of boiling check the consistency of the sugar syrup by dropping it in cold water.The sugar syrup should not dissolve in water.Or a single thread is formed when the sugar syrup is pressed in between thumb and for finger.
- Once the sugar syrup reaches the consistency add the cardamom powder and put off the flame.Now add the the fried boondi and cashews.Mix it well.After 2-3 minutes of mixing add the sugar candy aka kalkandu and mix it well.
- Let the mixture sit on the counter for 15-20 minutes to absorb the sugar syrup.Mix it well now the coated very well and the boondi becomes dry.
- Store it in an air tight container.
- The amount of sugar can be increased up to 1.5 cups but I used 1.25 cups which was enough for us.
- The consistency of the sugar syrup is important to get it coated well.If it is not in a perfect consistency,the boondi will be soggy.
- A small mustard size of edible camphor can also be added in the sugar syrup.
- Check the consistency of the batter by dropping few drops in the hot oil.If it comes out perfect round then proceed.If it has a tail the the batter is too thick and come out flat means its too thin.
- Wipe the boondi ladle with a clesn wet cloth or paper towel each round to get a nice shaped boondi.
- Adding rice flour is purely optional,but I add it.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69
Wednesday, 26 October 2016
Sweet Nimki
For the day 2 themed under 4 ingredients recipe in Blogging Marathon edition #69 is a crunchy sweet cum snack,nimki.
Sweet nimki is a crunchy sweet,coated with sugar syrup,made using all purpose flour..The method for sweet nimki is same as sweet sev except flour based pastry is deep fried and used instead of sev..
This recipe I learnt from a friend of mine and its my kids'favorite.Here I made sugar syrup and add the fried nimkis to coat it well.If you are not comfortable in making sugar syrup,toss the fried nimki with powdered sugar when it is hot.The nimkis needs to be fried in a low flame to get a crunchy and golden color.
Basic InformationPreparation time 15 minutes
Cooking time 30-35 minutes
Makes 3 cups(approximately)
Ingredient | Quantity |
|---|---|
All purpose flour/maida | 1.25 cups |
Ghee/nei | 4 tbs |
Salt | 1/2 tsp |
Sugar/sakkarai | 1/2 cup+1 tbs |
Cardamom powder/ellakai | a pinch |
Oil | for deep frying |
Method
- Take the all purpose flour,salt in a mixing bowl.Mix it well,to this add the ghee.Mix it thoroughly,add water and make a stiff dough.Let it rest for 30 minutes.After 30 minutes,divide the dough into two equal portions.Take one portion on a floured surface.
- Roll the dough into a 6-7 inch circle of 1/4 inch thickness.With a knife or pizza cutter cut the rolled dough into strips as shown. Take the cut strips in a plate,heat the oil in a medium flame and once it becomes hot drop it in the oil.
- Reduce the flame to low and fry it till the sizzling sound ceases.Remove it from the oil.Drain in on a paper towel.Continue for the rest of the dough
- Meanwhile in a wide pan add the sugar and 1/2 cup of water.Let it boil.After 5-6 of boiling check the consistency of the sugar syrup by dropping it in cold water.The sugar syrup needs to be in a soft ball consistency and able to make a ball and should not dissolve in water.Once the sugar syrup reaches the consistency add the cardamom powder and put off the flame.
- Now add the the fried nimkis and mix it well.After 2-3 minutes of mixing the sugar coats the nimkis well and get crystallized.Transfer it to a plate and separate it well.Let it cool down for 10-15 minutes.
- Store it in an air tight container.
- The amount of ghee is needed to get a flaky and crunchy nimkis.
- The consistency of the sugar syrup is important to get it coated well.If it is not in a perfect consistency,the nimkis will be soggy and doesn't taste good.
- If you feel the nimkis are soft and not crunchy then double fry it in the oil.
Enjoy........................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69
Tuesday, 25 October 2016
Jeera Poli /Jeera Boli
We are entering the final week of Blogging Marathon #69 edition and this week is going to be an interesting theme with fewer ingredients.
I chose to share 4 ingredients recipe and for this theme the main ingredients to be 4.Any ingredient less than a teaspoon and garnishing cannot be considered.For day1,I am sharing a sweet recipe called jeera boli/poli,quiet popular in Madurai.
Jeera poli is simple yet easy to make sweet in which a fried poori is soaked in a jeera/sugar syrup and garnished.Hence the name Jeera Poli/boli. Garnishing the poli can be done with chopped nuts and desiccated coconut.The garnishing is purely personal choice and availability of the ingredients.
Basic InformationPreparation time 10 minutes
Cooking time 30-35 minutes
Makes 8-10
Ingredient | Quantity |
|---|---|
All purpose flour/maida | 1 cup |
Sugar/sakkarai | 3/4 cup |
Salt | 1/2 tsp |
Oil | for frying pooris |
Cardamom powder/ellakai | a pinch |
Orange or yellow food color | a pinch |
Desiccated coconut and chopped nuts | as needed to garnish |
Method
- In a mixing bowl take the all purpose flour,salt .Mix it well.Heat the pan with 2 tbs of oil and once it becomes hot add it to the flour and mix it thoroughly.Knead it with water and make a stiff dough.
- Let it rest for 30-40 minutes.Meanwhile in a pan take the sugar and add water.Let it boil in a medium flame,till it becomes slightly thick.No need of any string consistency.Finally add the cardamom powder and food color.Put off the flame.
- Divide the dough into 10 equal parts and roll into a smooth ball.Roll it into qa 3-4 inch disc.Apply some oil and fold it into half.
- Then into quarter then roll it into a thin triangle.Continue for the rest of the dough balls.Heat oil in a pan and once it becomes hot fry it like a poori.
- Remove it from the oil and drop it in the sugar syrup(jeera) and soak it for a minute.Then sprinkle the desiccated coconut and chopped nuts.Arrange it on a plate.
- Store it in an air tight container.
- Round pooris can be made and fried then can be folded into half and served.
- If the pooris are puffed up while frying also fine.Anyway its dipped in sugar syrup and served.
- Saffron can also be added in the sugar syrup,for extra flavor.
Enjoy.................................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69
Friday, 21 October 2016
Sweet Sev/Seeni Sev/Innipu Sev
For the final day of Indian sweets themed under BM#69 is a simple yet delicious sweet sev.Sweet sev is so popular in Southern parts of Tamilnadu and aslo called as seeni sev or inippu sev.
The sugar coated sev needs two steps in which, sev is prepared and mixed in a sugar syrup to coat the sev evenly.This sweet sev is has a sweet taste with a crunchy texture.Off to the recipe..............
Basic InformationPreparation time 10 minutes
Cooking time 30-35 minutes
Makes 4 cups(approximately)
Ingredient | Quantity |
|---|---|
Gram flour/kadalamaavu | 1 cup |
Rice Flour/arisi maavu | 1/4 cup+2 tbs |
Salt | 1/2 tsp |
Baking soda | a pinch |
Hot oil or butter | 3 tbs(to mix dough) |
Oil | to fry |
Sugar | 3/4 cup |
Method
- Heat the pan with oil and once it becomes hot keep it in a low flame.Take the gram flour,rice flour,salt and baking soda in a mixing bowl.Mix it well,to this add 3 tbs of hot oil.Mix it thoroughly.
- Slowly sprinkle water and make a stiff dough.Take the murukku press with 3 or 5 eyed round blade and fill the dough.
- Squeeze the dough in the hot oil in a circular motion.After a minute,with the help of ladle break it into pieces and cook it in a medium flame till it becomes crispy.Remove it from the oil.
- Drain in on a paper towel.Continue for the rest of the dough.Meanwhile in a wide pan add the sugar and 1/2 cup of water.Let it boil.
- After 5-6 of boiling check the consistency of the sugar syrup by dropping it in cold water.The sugar syrup needs to be in a soft ball consistency and able to make a ball and should not dissolve in water.Once the sugar syrup reaches the consistency,put off the flame.Now add the the fried sev and mix it well.After 2-3 minutes of mixing the suagr coats the sev well and get crystallized.Let it cool down for 10-15 minutes.
- Store it in an air tight container.
- Cardamom powder can be added in the sugar syrup for extra flavor.
- The consistency of the sugar syrup is important to get it coated well.If it is not in a perfect consistency,the sev will be soggy and doesn't taste good.
- After squeezing the sev in oil,try to break it into pieces with ladle to get a nice crispy and crunchy sev.
Enjoy........................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69
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